Lemon Coconut Bars
photo by Kaysma
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
30
ingredients
- 1 1⁄2 cups flour
- 1⁄2 cup powdered sugar
- 3⁄4 cup cold margarine
- 4 large eggs, slightly beaten
- 1 1⁄2 cups sugar
- 1 teaspoon baking powder
- 1⁄2 cup lemon juice concentrate (such as ReaLemon)
- 3⁄4 cup flaked coconut
directions
- Preheat oven to 350°F degrees.
- Lightly grease a 13x9 baking pan; set aside.
- In a medium bowl, combine flour& powdered sugar; cut in margarine with pastry blender until crumbly.
- Press mixture into bottom of prepared 13x9 pan & bake for 15 minutes.
- Meanwhile in a large bowl, combine eggs, sugar, baking powder & lemon juice.
- Pour over crust and top with coconut.
- Bake 20 minutes or until golden.
- Cool completely & cut into bars.
- Store in refrigerator.
- NOTE: For plain lemon bars, omit coconut & add 3 Tbsp flour to egg mixture, and proceed as above.
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Reviews
-
My Husband is a Lemon and Coconut person and He said these were EXCELLENT!!! I am always looking for simple and easy recipes and this was great..It took me about 35 min. and did it while I was doing other things. Thank you !! Of course none to share...he will hide them unless I hide from him first...
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yummmmm :) i had a massive craving for something like these and i couldnt wait to make them after i read the reviewss. i used real lemon juice of 1 and 1/2 lemons and the sourness of the lemon was perfectly balanced with the sugar in it!! i recommend putting in the fridge and then eating it cuz its much better. i had 2 pieces when it was still warm and it was good but even better when the base is crunchy! even my fussy lil sis liked them!
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Tweaks
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Very good. My alterrations were... I used butter instead of margarine. To make it less sweet, I used a heaping fourth of a cup powdered sugar instead of a half. I also used only 1 and 1/4 of a cup granulated sugar in place of the 1 and 1/2. I recommend this be served chilled. If possible, I also recommend this be baked in a metal pan, because I made mine in a glass pan and the crust did not brown like I'd hoped by the time the top was golden. I think a metal pan would help the crust brown. I did not have lemon juice concentrate, so I used the juice of four or five lemons... until I made a half cup, and added that in place of the concentrate. Was yummy, not too tart at all, even with my subtraction of sugar.
RECIPE SUBMITTED BY
Mary Scheffert
Peoria, IL
I have been a Central Illinois resident all my life.
My hobbies include fishing with my husband, reading, counted cross stitch, and of course, cooking (especially baking)!
I currently work in an office, behind a desk, pushing paper. My dream would be to open my own bakery.
Spending time in the kitchen is very relaxing to me, and it keeps me connected to my domestic side!